食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 94 - 99

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035441

研究报告

菌酶协同发酵对玉米蛋白粉消化率的影响研究

  • 孙华欣 ,
  • 宋春丽 ,
  • 韩赫 ,
  • 王志鹏 ,
  • 孙天颖 ,
  • 任健 ,
  • 周恪驰
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  • 1(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
    2(黑龙江省玉米主食工业化工程技术研究中心,黑龙江 齐齐哈尔,161006)
    3(黑龙江省农业科学院克山分院,黑龙江 齐齐哈尔,161000)
第一作者：硕士研究生(任健教授为通信作者,E-mail:renjian1970789@163.com)

收稿日期: 2023-03-10

  修回日期: 2023-04-06

  网络出版日期: 2024-04-09

基金资助

黑龙江省“百千万”工程科技重大专项项目(2021ZX12B09);黑龙江省玉米深加工理论与技术重点实验室开放课题项目(SPKF202002)

收起

Effect of lactic acid bacteria on the digestibility of corn gluten meal

  • SUN Huaxin ,
  • SONG Chunli ,
  • HAN He ,
  • WANG Zhipeng ,
  • SUN Tianying ,
  • REN Jian ,
  • ZHOU Kechi
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  • 1(College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China)
    2(Heilongjiang Engineering Research Center of Corn Staple Food Industrialization, Qiqihar 161006, China)
    3(Keshan Branch of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161000, China)

Received date: 2023-03-10

  Revised date: 2023-04-06

  Online published: 2024-04-09

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摘要

研究旨在优化菌酶协同发酵玉米蛋白粉工艺条件,从而提高玉米蛋白粉的消化性。该研究是在酸性蛋白酶、木瓜蛋白酶最优条件作用下,以玉米蛋白粉水溶性蛋白质含量为指标,通过单因素和正交试验确定最佳发酵条件。并对菌酶协同发酵玉米蛋白粉产物的游离巯基含量、二硫键含量、表面疏水性、氨基酸和体外消化率等理化特性进行测定分析。结果表明,最佳发酵条件:乳酸菌发酵料液比1∶4(g∶mL),接种量0.3%,发酵温度39 ℃,发酵时间24 h。协同发酵处理后,亲水氨基酸含量从32.19 mg/g升高至35.25 mg/g,游离巯基含量由65.43 μmol/g升高至88.42 μmol/g,体外消化率由60.15%升高至80.42%。综上,菌酶协同发酵可显著增加玉米蛋白粉的体外消化率,具有良好的应用前景。

关键词： 玉米蛋白粉; 菌酶协同发酵; 乳酸菌; 体外消化; 氨基酸

本文引用格式

孙华欣 , 宋春丽 , 韩赫 , 王志鹏 , 孙天颖 , 任健 , 周恪驰 . 菌酶协同发酵对玉米蛋白粉消化率的影响研究[J]. 食品与发酵工业, 2024 , 50(5) : 94 -99 . DOI: 10.13995/j.cnki.11-1802/ts.035441

Abstract

The effects lactic acid bacteria on the digestibility of corn gluten meal (CGM) treated by protein enzymes were investigated.CGM was firstly treated by acid protease and papain, respectively.Subsequently, optimal fermentation parameters of the above hydrolysates was established by single-factor and orthogonal experiment and using the water-soluble protein as an indicator.The physicochemical properties such as the free sulfhydryl content, disulfide bond content, surface hydrophobicity and amino acids of the obtained products were determined.The results showed that the optimum fermentation conditions were obtained as the fermenting solid-liquid ratio 1∶4(g∶mL), inoculum 0.3%, fermenting temperature 39 ℃ and fermenting time 24 h.After the treatment, in comparison with the native CGM, the hydrophilic amino acids content of the obtained fermented products increased from 32.19 mg/g to 35.25 mg/g, the content of the free sulfhydryl group increased from 65.43 μmol/g to 88.42 μmol/g.Accordingly, in vitro digestibility of the obtained fermented products significantly increased from 60.15% to 80.42%.The results showed that protein enzymes and lactic acid bacteria has potential prospect in improving the digestibility of corn gluten meal.

Key words： corn gluten meal; bacterial and enzyme synergy; lactic acid bacteria; in vitro digestion; amino acid

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